Corn and Walnut Dip

Course : Dips
Serves: 2 cups
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---Baked Tortilla Chips:
4 tortillas flour tortillas (6 to 8 inches in diameter)
1 spray Cooking spray
1 tablespoons Chili powder
8 ounces cream cheese softened
1/4 cup milk
2 tablespoons lime juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1 Dash pepper
1/2 cup whole kernel corn frozen , thawed
1/2 cup walnuts chopped , toasted
2 tablespoons onion chopped

Preparation / Directions:

Chips: 1. Heat oven to 375 degrees. Spray cookie sheets with cooking spray. Cut tortillas into 12 wedges. Place tortillas in single layer on cookie sheets. Spray with cooking spray; sprinkle with chili powder. Bake uncovered 6 to 8 minutes or until light brown and crisp. Dip: 1. Beat cream cheese, milk, lime juice, chili powder, cumin, salt and pepper in medium bowl with electric mixer on medium speed until smooth. 2. Stir in corn, walnuts and onion. Serve with tortilla chips.

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